Breakfast Foods

Pancakes (yummy and easy!)

by // // No Comments

My oldest daughter is a fantastic cook. This is her recipe and I had so much fun making these with our grandson over Christmas that I had to post it. I have added a lower fat option with the original recipe.

Ingredients:
2 cups flour
2 tbsp sugar or honey equivalent
1/2 tsp salt
4tsp baking powder
2 eggs
1/2 cup vegetable oil or melted butter (substitute the oil with 1/2 cup applesauce and 2 tsp Olive Oil or use only the applesauce)
2 tsp vanilla
1 1/4 – 1 1/2 cups milk

1. Mix all ingredients until blended
2. Using 1/4 cup batter per pancake (can use more for larger pancakes) pour onto hot griddle or frying pan
3. Turn over when golden brown. Brown on other side and remove to platter.
4. Top with butter, syrup, jam, powdered sugar, applesauce etc.

Enjoy

Source: My daughter

 

Puffy [German] Pancakes

by // // 4 Comments
I come from a German family. We make a lot of German food… SOMEHOW I never was introduced to this sweet little secret. Pancakes that you bake? Yum! I saw this recipe on a favorite blog and we had it for dinner the next night. It’ll definitely be something I’ll make over and over. (did I mention my husband and son LOVED these too??)

German Pancakes

Ingredients
5 large or extra-large eggs
1 cup of milk (more fat the better… I actually used some heavy cream mixed in with my milk)
1 cup of all-purpose flour
1 tsp vanilla
4 tablespoons butter

Directions
-Preheat your oven to 375-degrees.
-Place butter in a 9×13 dish and put the dish with butter in the oven while it is heating. Make sure the butter does not burn. Pull out once it’s melted.
-While your butter is melting place rest of ingredients in a blender. For easier mixing, put the liquids in first. Blend until all of the flour is incorporated. You may have to pull out a spatula to scrape down the sides.
– With the melted butter in the pan, pour the flour mixture into the pan.
– Bake for 15-20 minutes. (17 or 18 minutes is usually the perfect time)
– When the pancake is done, it’s sides will have risen high out of the dish and the middle will be slightly puffy. If it is completely flat in the middle you may want to give it another minute or two to be sure it is done.

*We served these pancakes with syrup and powdered sugar. I think nutella, fruit, or preserves would be tasty as well!

Source: MADE (aka… one of my favorite blogs to follow!)

Real Banana Muffins

by // // No Comments

I guess its the “purist” in me that loves these Banana Muffins, because they taste like bananas! Don’t get me wrong, I like the traditional banana bread. But, this,…its just so great! The muffins are moist, and the flavor of the banana is awesome! These would be great to serve for breakfast over the holiday vacation!
1/2 cup butter
1 cup sugar
2 eggs
3 ripe bananas, 2 mashed & one chunked
1-1/4 cup flour
1/2 tsp. baking soda

Beat butter and sugar until creamy. Add eggs until light and fluffy. Stir in 2 mashed bananas and mix well. Add flour and baking soda, stirring enough to moisten. Stir in 1 chunked banana. Bake for 25-30 minutes at 350 degrees. Start watching at 25 minute mark and check with toothpick to see if its done.

Recipe adapted from Stephanie Daniels

Leftover Cranberry Sauce Muffins

by // // No Comments


Christmas is creeping ever nearer, and I am sure you are planning the menu. But what about all the leftovers? Here’s a great recipe for all that cranberry sauce you will have left over. I have to give big credit to www.twopeasandtheirpod.com for this recipe. If you want to see the original post check out their site. When all the family went home after Thanksgiving all that was left in my fridge was homemade cranberry sauce. I had no idea what to do with it! It was a delicious sauce, but without turkey to pile it on, it wasn’t going anywhere. Then I found this recipe and it was amazing! Save this one for a post-Christmas breakfast!

Yield: 6 large muffins
Ingredients:
1 1/2 C. flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. cinnamon
1/2 C. sugar
1 T. orange zest
1/4 C. canola oil
1 large egg
1/3 C. milk
1 tsp. vanilla extract
3/4 C. fresh cranberry sauce (about 2 tablespoons per muffin)
Directions:
1. Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease well. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Rub in sugar and orange zest together; whisk into dry ingredients.
3. In a separate bowl, whisk canola oil, egg, milk, and vanilla together.
4. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir. The batter will be thick.
5. Place half the batter a the bottom of six muffin cups. Spoon about 2 T. of fresh cranberry sauce on top of the muffin batter. Top muffins evenly with remaining muffin batter.


6. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a rack.

One-Ingredient Cinnamon Roll Waffles (and our FIRST GIVEAWAY!!)

by // // 42 Comments
Okay, I know this is a really easy recipe since you don’t have to actually make anything.  But when I saw it on Pinterest I just had to try it.  You see, I love to have supplies on hand for emergency meals.  You know, when you don’t have time to cook but don’t want to get junky fast food or when someone comes over for a meal unexpectedly…..it’s nice to have a few quick-fix meals on hand.  THIS is an amazing quick-fixer.  In fact, I think this would be a fantastic Christmas morning breakfast.  I love cinnamon rolls on Christmas morning, but who has time to make those amidst all the other goings-on?

 

Couldn’t be easier!

Ingredient:
refrigerated, uncooked Cinnamon Rolls

1. Place one roll on each square or section of your waffle iron.  Close the lid and cook until the done (when they don’t wiggle when you press on them).
2.  Drizzle with the icing that came with them (or make your own).

DONE!!  Seriously…is that not amazing?  They taste really good too.  I bought two packages (8 rolls in each can) and that wasn’t enough for my family.  Next time I’d do 3-4 packages.  They cook up so quickly that they would be great for a family get-together.  They’re not very big, so they look like baby waffles.  Great for a brunch!  Oh, and by the way, you can also use any other refrigerated sweet roll or biscuit.  I think I need to try Orange Roll Waffles next…….<drool>

One serving is 2-4 rolls, depending

Oh my.

Source:  A Hen’s Nest

GIVEAWAY IS NOW CLOSED.

And now, what you have been waiting for:  The giveaway!  

To celebrate Christmas, the Mormon Mavens are hosting a great giveaway from Pampered Chef consultant Heather Lima.  Heather has graciously agreed to offer some great Pampered Chef products that are sure to help you with your holiday baking!

Get on with it, you say? Okay, okay…..here’s what Heather is giving away to ONE lucky Mormon Mavens reader:

 

  • one set of Bamboo Prep towels–soft, plush, and absorbent towels; 22″ x 14″; machine washable and made from renewabale/sustainable bamboo; sells for $17.50
  • a set of Easy Read Measuring Cups–so great for measuring liquids (no more bending over and looking sideways);  standard and metric measures that you can read from above, flared rims prevent drips; set of 3 cups–1-cup, 2-cup, and 4-cup;  microwave- and dishwasher-safe; sells for $23
 
I don’t know about you, but I am drooling over those measuring cups!
 
Interested?  Yeah.  We thought you would be.  
 
Here are the details:
  • You can have up to 5 entries.
  • Continental U.S. residents only (sorry!).
  • YOU MUST LEAVE A SEPARATE COMMENT FOR EACH ENTRY.  Leaving one comment with all your stuff in it counts as one entry!!
  • Giveaway will run from Monday, December 12 through Friday, December 16.
  • Winner will be announced on Saturday, December 17. (If we can get your address before Monday, we can get these goodies shipped to you by Christmas Eve!)
  • You MUST include your email address in each entry you submit so that we have a way of contacting you if you win!
  • Entries that don’t meet the above requirements will not be considered.
  • Winner will be chosen using random.org.
 
Here’s how you can enter:
 
MANDATORY ENTRY:  Send an email to Heather at heather_lima@yahoo.com and request a subscription to her Pampered Chef newsletter, then come back here and leave a comment telling us that you did so.  (make sure and tell her your first name so she knows how to greet you in your newsletter)
 
OPTIONAL ENTRIES:  
  • Be a follower of the Mormon Mavens in the Kitchen (and leave a separate comment telling us that you are).
  • “Like” Heather’s Pampered Chef page on Facebook (and then come back here and leave a separate comment here telling us that you did).
  • Leave a comment on Heather’s Pampered Chef page on Facebook telling her what Pampered Chef product you wish was under the Christmas tree for you (and then come back here and leave a separate comment here telling us that you did)!
  • Leave your contact info for Heather on her “Contact Me” page (and then come back here leave a separate comment here telling us that you did).
Good luck, everyone!  And MERRY CHRISTMAS!!
 

 

Pumpkin Pancakes

by // // No Comments

These delicious pancakes are especially good in the fall, for Christmas breakfast, or a regular day of the week–pretty much ANY TIME! Our nieces stayed with us over Thanksgiving and they gobbled these up! No pun intended…

Ingredients:
2 Cups Flour
2 Tbsp Brown Sugar
2 tsp Cinnamon
3 tsp Baking Powder
2 Eggs
1.5 Cups Evaporated Milk
1/2 Cup Pumpkin (we use canned–refrigerate unused portion for later)
2 Tbsp Vegetable Oil
1 tsp Vanilla

1. Sift together all dry ingredients.
2. Add all wet ingredients and stir until well incorporated.
3. Bake in 6″ diameter rounds in a frying pan or on a griddle over MEDIUM-LOW heat.  We make ours using a griddle and set it to 325.

Serve with apple sauce (pictured above), maple syrup, whipped cream, or whatever seems good to you!

*Halves easily.

Source: My aunt, Eileen

~Kara

Buttermilk Syrup

by // // 4 Comments

This goes great with the School Morning Pancake recipe. When my extended family was together for Christmas last year this became a quick favorite. Everyone was asking for the recipe. Definitely not a diet worthy recipe so what special occasion will this become a tradition for you and your family?

Buttermilk Syrup
1 cup butter
1 cup sugar
1/2 cup buttermilk
1 tsp vanilla
1/2 tsp baking soda

1-Melt butter in a pot on stove-top.
2-Add sugar and buttermilk.

3-Whisk, and bring to a boil.
4-Take off of the heat.
5-Add vanilla and baking soda.

*Refrigerate any leftovers in a glass container. It will “set” and is much easier to warm back up by sticking a glass container in a pan full of water on the stove.

Source: Momzoo Blog

Baked Pumpkin Pie Oatmeal

by // // 3 Comments
This is for all you pumpkin lovers!  
Ingredients:
1 (15oz) can pumpkin puree
1/2 cup brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
3/4 teaspoon baking powder
1 1/2 cup milk
2 1/2 cup old fashioned oats 
1.  Preheat oven to 350 degrees.  Coat an 8×8 dish with Pam (or other non-stick spray).  I used a 9×13 dish.
2.  Pour pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder in a large bowl.  Using a whisk or hand blender, mix ingredients  until smooth.  Add milk.
3.  Combine oats with pumpkin mixture.  Pour into prepared baking dish.
4.  Cover with foil and bake for 45 minutes.  When 15 minutes are left, remove foil.
*Top with additional sugar, syrup, whipped cream or nuts!

Good Morning Pumpkin Pancakes

by // // No Comments

Really……I do try so hard not to be obsessed with pumpkin! This week I made pumpkin mac and cheese, pumpkin hot chocolate and these pumpkin pancakes that I’ve been making for decades. I like to put mini (as well as many) chocolate chips in them too! Don’t use regular size ones because it overwhelms the star of the show………the pumpkin of course!

Ingredients:

2 Cups biscuit mix
2 T. packed light brown sugar
2 t. ground cinnamon
1 12 oz. can evaporated milk
1 t. ground allspice
1/2 cup pumpkin
2 T. vegetable oil
2 eggs
1 t. vanilla

Directions:

1. In large mixer bowl combine biscuit mix, sugar, cinnamon and allspice.

2. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth.

3. Pour 1/4 to 1/2 cup batter onto heated and lightly greased griddle. Cook until top surface
is bubbly and edges are dry. Turn, cook until golden.

Source: Pinehurst Inn Bed & Breakfast

German Pancakes

by // // No Comments

Ingredients:
2 eggs
1/2 cup milk (we used 2%)
1/2 cup flour
3 tablespoon butter

1.  Preheat oven to 425 degrees.
2.  Crack eggs into medium bowl and add milk.  Whisk to combine.
3.  Add flour and use a whisk or hand blender to mix until batter is smooth.
4.  Put butter in pie plate and melt in oven.  When butter is melted pour pancake batter slowly in the center of your pie plate.
5.  Bake 15-20 minutes or until puffed up and golden brown.  Serve with fruit, powdered sugar, or syrup!

Source:  Somewhere online